Roasted Beet Hummus Pita Chips (Print)

Earthy roasted beets blend into a creamy dip, served alongside crispy baked pita chips for a tasty snack.

# What You Need:

→ Roasted Beet Hummus

01 - 1 medium beet, peeled and diced
02 - 1 can (15 oz) chickpeas, drained and rinsed
03 - 3 tablespoons tahini
04 - 2 tablespoons fresh lemon juice
05 - 2 tablespoons extra virgin olive oil
06 - 1 small garlic clove, minced
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon salt, or to taste
09 - 2 to 3 tablespoons water, as needed

→ Pita Chips

10 - 4 whole wheat pitas (or gluten-free pita for option)
11 - 2 tablespoons olive oil
12 - 1/2 teaspoon sea salt
13 - 1/2 teaspoon smoked paprika (optional)

→ Garnish

14 - 1 tablespoon chopped fresh parsley
15 - 1 tablespoon toasted sesame seeds
16 - Olive oil, for drizzling

# How to Make:

01 - Set the oven to 400°F and prepare to roast the beets.
02 - Toss diced beets with a drizzle of olive oil and a pinch of salt. Spread evenly on a baking sheet and roast for 30 to 35 minutes until tender. Allow to cool slightly.
03 - Reduce oven temperature to 375°F. Cut pitas into triangles and arrange on a baking sheet. Brush both sides with olive oil, sprinkle with sea salt and smoked paprika. Bake 8 to 10 minutes, flipping once halfway through, until golden and crispy. Let cool.
04 - In a food processor, combine roasted beets, chickpeas, tahini, lemon juice, olive oil, garlic, cumin, and salt. Blend until smooth, adding water as needed to achieve a creamy texture.
05 - Taste the mixture and adjust salt or spices if necessary to your preference.
06 - Transfer hummus to a serving bowl, create a swirl on the surface with the back of a spoon. Drizzle with olive oil and scatter chopped parsley and toasted sesame seeds on top.
07 - Present the beet hummus alongside the crispy pita chips for serving.

# Expert Advice:

01 -
  • The color alone makes everyone stop and ask what it is, and that deep magenta swirl never gets old.
  • It tastes lighter and slightly sweeter than regular hummus, which makes it dangerously easy to finish in one sitting.
  • You can make both components ahead, so when people show up, you just arrange and serve.
  • It feels fancy but uses pantry staples you probably already have.
02 -
  • Don't skip roasting the beet, raw beets will make the hummus gritty and taste like wet soil.
  • Add water slowly when blending, too much and the hummus turns runny and pale instead of thick and vibrant.
  • Let the pita chips cool completely before serving or they'll be chewy instead of crispy.
03 -
  • Peel the beet before roasting to save time and avoid stained hands later.
  • Use a high-speed blender instead of a food processor if you want an ultra-silky texture.
  • Drizzle the finished hummus with a little extra tahini for a professional looking swirl.

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